Iced tea popsicles with edible flowers

Beat the heat with our refreshing Iced Tea Popsicles.

Iced tea popsicles with edible flowers

Iced Tea Popsicles

Cara Boatswain
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Dessert
Servings 6
Calories 21 kcal

Ingredients
 

  • 1 Nature's Cuppa Organic English Breakfast tea bag
  • 1 cup boiling water
  • 1½ tablespoons honey optional, to taste
  • 2 cups cold water
  • Edible flowers optional

Instructions
 

  • Place tea bag in a mug and steep in boiling water. Leave to brew for 3-5 minutes before removing tea bag. Add honey and stir until dissolved.
  • Place 2 cups cold water in a jug, then add tea mixture and stir to combine.
  • Divide tea between 6 popsicle moulds.
  • If using edible flowers, distribute them into each mould before adding the popsicle sticks. Place in freezer for 6 hours or overnight until set.
  • Remove from moulds before serving.

Nutrition

Serving: 1gCalories: 21kcalCarbohydrates: 5.2gFiber: 0.2g
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The recipe for Iced Tea Popsicles recipe first appeared in Issue 15 of Australian Gluten-Free Life. Pick up a copy in our back issue store today for more ways to stay cool this summer.

Iced Tea Popsicles –  Recipe by Cara Boatswain | Photography by Brandee Meier.

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